Recipes with salt

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

Quick cheddar cheese bread, a savory loaf with sharp cheddar baked into a tender crumb. No yeast, no rising, ready for the oven in about 20 minutes.

Morning Glory muffins packed with grated carrots, apples, coconut, raisins, and pecans for a hearty, fragrant breakfast bake. The 1981 Nantucket classic that defined the bakery muffin.

New England-style scallop chowder with bay scallops, potatoes, and scalded milk in a simple butter base. Creamy, briny, and old-fashioned with just 6 ingredients.

Mocha zucchini bread with cocoa powder and instant coffee folded into a moist quick bread batter with grated zucchini. A chocolate-coffee twist on classic zucchini bread.

Try this Black Bean Hummus recipe. It is easy to make and will and is served best with pita chips.

Homemade Italian cheese dressing blended with Parmesan, garlic, dry mustard, celery salt, and white pepper. A creamy vinaigrette made in the blender and chilled to serve.

Crock pot turkey stuffing, a classic sausage, mushroom, and herb dressing that cooks low in the slow cooker so your oven stays free for the bird. Moist inside, with savory poultry-seasoned flavor.

Crispy mustard chicken coats boneless breasts in a light mayo-mustard mix, then dredges in wheat germ and breadcrumbs with thyme. Baked covered then uncovered for a golden, crunchy crust.

Butternut squash and apple bake with brown sugar, butter, and mace. A sweet, tender fall side dish for Thanksgiving or any autumn dinner.

Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.

Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.

Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Chocolate vinegar cake with no eggs or milk, mixed in one bowl using the three-well method, topped with a mocha chocolate frosting made with hot coffee. A Depression-era classic.

A tender and scrumptious pot roast that has a true Texas taste that the whole family will enjoy.

Hot and spicy roasted almonds tossed in butter, Worcestershire sauce, cumin, cayenne, and garlic powder, then finished with coarse salt. An addictive bar snack ready in 30 minutes.

Pumpkin orange raisin muffins spiced with cinnamon, ginger, and nutmeg, made with canned pumpkin puree, fresh orange juice, and orange zest. A moist, warmly spiced fall muffin packed with raisins.

Triple-wheat bread machine loaf with bread flour, whole wheat flour, wheat germ, and cracked wheat, sweetened with honey and enriched with evaporated milk. Hearty, nutty, dump-and-go.

Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.

Three-layer creme de menthe brownies with a fudgy chocolate base, green mint buttercream middle, and chocolate chip glaze on top. A retro holiday favorite that freezes well.

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Sour cream cucumbers with fresh dill, chives, celery seeds, and apple cider vinegar. A cool, creamy side salad that chills in an hour. No cooking required.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

Gurkensuppe, a German cucumber and potato soup with heavy cream, dill, and white pepper. Potatoes are boiled soft and sieved into a silky base with tender cucumber pieces.

This soft, fluffy inside and crusty outside bread is one of our favorites, it goes well with any main dish or side dish. The nicely tangy flavor brings the whole flavor all together.

Moist chocolate truffle cake with melted semi-sweet chocolate, cocoa, butter, and whipped egg whites. Dense, fudgy, and barely set in the center. Just a dusting of powdered sugar.

Pureed fresh vegetable soup simmers any chopped vegetables with thyme, then blends smooth with Parmesan and butter. A versatile template for cleaning out the crisper drawer.

Pecan pie bars: shortbread crust topped with classic gooey pecan pie filling, baked in a sheet pan and cut into 36 holiday bars. All the flavor of pecan pie, none of the slicing drama.

Very nice salad, everytime let all of my family satisfied and happy, healthy and tasty.

Old-fashioned honey-sweetened oatmeal sandwich cookies filled with a homemade raisin, orange, and lemon fruit filling. A nostalgic farmhouse recipe that yields 4 dozen.

Bread is such a common food that we almost eat everyday, and there are so many kinds of delicious and mouth-watery breads, this is definitely one of the best, cheese, black pepper and walnuts are added into the batter, which give the bread cheesy, nutty and peppery flavor.

Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums.

No-yeast whole wheat bread with buttermilk, molasses, raisins, and chopped nuts. A quick bread that mixes in one bowl and bakes into two hearty loaves in under an hour.

Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.

Easy 5-ingredient chocolate fudge made with sweetened condensed milk and chocolate chips. No candy thermometer, no soft-ball stage, no fail. Ready in just 2 hours including chill time.

Homemade puff pastry from scratch using a classic six-fold lamination of dough and butter. The base for croissants, palmiers, vol-au-vents, and proper buttery turnovers.

Sweet potatoes and apples layered with brown sugar and butter, then baked covered until tender and caramelized. A simple 5-ingredient fall side dish.

Orange rice cooked in the microwave with orange juice, fresh orange zest, and orange sections folded in before serving. A fragrant, citrusy side dish ready in 30 minutes.

Single-casserole meatball dinner with potatoes and carrots layered under a quick milk gravy and topped with seasoned beef meatballs. The complete meal-in-one for a small household.

These cheesy, light buns are a gluten-free South American favorite.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Orange cranberry bread with yellow cornmeal for a slightly gritty crumb, fresh cranberries simmered with orange zest and sugar, then folded into a tender quick bread.

This gluten-free stuffing is the perfect side dish for your Thanksgiving meal!

Pecan-crusted baked chicken breasts with cornmeal, cayenne, and paprika, finished with honey pecan butter. Crunchy, spicy, and sweet in every bite.

Cinnamon swirl bread: a soft enriched yeast dough rolled around a buttery cinnamon-sugar filling, baked into tender loaves, then finished with a sweet vanilla glaze. Makes two loaves at once.